mannan hajimahmoodi

Organic acids remarkably affect the microbial control, stability, and organoleptic characteristics (flavor, color and aroma) of beverages. This study focuses on the determination of organic acids, including oxalic, citric, tartaric, malic, succinic, lactic, fumaric, acetic, propionic, and gallic acid, in 100 commercial malt beverages from different brands (five Iranian and five various imported brands) and flavored variants (classic, pomegranate, peach, tropical and lemon). In addition, the contents of total phenols, total flavonoids, ascorbic acid, and free amino acids were measured to assess the overall composition. Liquid Chromatography (LC) was employed to develop a method for analyzing the organic acids, while spectrophotometric techniques were used for quantifying other bioactive compounds. The results revealed significant variations in the organic acid profiles, with succinic acid being the most abundant, while tartaric acid was absent in all samples. Chemometrics technique (PCA method) was applied to classify the results. The results show that PCA can classify the malt drinks based on the additive values with a very high precision. To improve the quality control of malt beverages, some extra assessments, like organic acids and free amino nitrogen determination, should be considered for Iranian National Standard.

In Iran, soft drinks are consumed daily due to their affordability, characteristic taste, and thirst-quenching potential. However, the high demand may compromise the quality of production with possible contamination of heavy metals, which have been shown to cause intoxication and death in humans. This study aimed simultaneous determination of zinc, copper, lead, and cadmium in soft drinks in Iran.

In this study, 84 soft drink samples were purchased from Iran’s market. A polarograph measured the concentration of heavy metals. Voltametric analysis was carried out using a 746 VA trace analyzer with differential pulse anodic stripping of the voltammeter at the hanging mercury dropping electrode.

All samples contained high levels of cadmium, lead, zinc, and copper. The average range of cadmium was 0.23 ±0.16 mg/100 ml, and the mean of lead was 0.62 ±0.47 mg/100 ml. The average of zinc and copper was 31.05 ±19.69 and 3.10 ±2.19 mg/100 ml, respectively. The high levels of heavy metals may harm the human health under chronic exposure. Thus, strict quality control is recommended during production (especially sterilization), purification, and packaging stages.

Olive oil is one of the most essential components of the Mediterranean diet, obtained by mechanical extraction from the Olea europaea tree. Based on organoleptic properties (odor and taste) and the amount of free fatty acids, it is divided into three categories: Olive oil, virgin olive oil, and extra virgin olive oil. Due to the expensive production procedure of extra virgin olive oil, it is prone to adulteration with low-quality olive oils and other vegetable oils.

The current study focused on determining the authenticity of olive oil using near-infrared spectroscopy as a non-destructive method in conjunction with chemometrics.

In this study, 100 samples of olive oils, comprising 34 domestic and 66 industrial olive oils, were purchased from the markets of Tehran and Roudbar. Common adulterants such as corn, canola, sunflower, and soybean oils were considered. Binary and ternary mixtures of olive oil with these vegetable oils were prepared and analyzed. Spectra were collected over the range of 12000 cm -1 to 4000 cm -1 , and the data were preprocessed using SNV and Detrend before principal component analysis (PCA).

The results indicated that corn oil and canola oil were the dominant adulterants in the olive oil samples, likely due to their inexpensiveness and availability in Iran.

Since multiple types of fraud were identified in the examined samples, it is recommended that future studies investigate other forms of fraud simultaneously. Additionally, the results demonstrated that principal component analysis could effectively categorize different samples with acceptable discrimination.

Honey is one of the richest sources of antioxidants due to a variety of phenolic acids and flavonoids. Another prime chemical indicator of assessing honey quality is 5-hydroxymethylfurfural (HMF) which indicates the freshness of honey as well as exposure to heat. Increasing HMF above the permissible limit could cause cytotoxic and mutagenic effects. In this study, we evaluate the antioxidant activity and radical scavenging capacity of forty samples of natural and commercial Iranian honey. Also, we determine the HMF content in these samples. This aim was achieved through ferric reducing antioxidant power (FRAP), 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay, and white methods. Results of DPPH (in the range of 3.13% to 66.61%) revealed there was no significant difference between natural and commercial honey in terms of radical scavenging activity (p˃0.05). On the other hand, the results of FRAP showed that natural honey had a significantly higher total antioxidant capacity than commercial honey (p˂0.05). There was a significant difference between honey samples from different plants, too. Furthermore, there was a significant difference between natural and commercial honey in terms of radical scavenging activity and HMF levels (p˂0.05). The result of HMF content was in the range of 8.64 to 98.48 mg/kg. Eventually, it could be concluded that climate, plant source, process of production and storage have an impact on these parameters. Also, some honey samples have high HMF content due to heat-treated processes or dated products.

Pickled cucumber is frequently consumed by Iranians. According to the production process, there are two forms of pickled cucumber including industrial and fermentative. There is not an appropriate monitoring system available for the production of the latter form; therefore, high levels of heavy metals might be present in this type of pickled cucumber. Accordingly, so the levels of cadmium, zinc, lead and copper were measured in fermentative pickled cucumbers obtained from the Tehran market via the polarographic method. Polarography is a subclass of voltammetry where the working electrode is a dropping mercury electrode (DME) or a static mercury drop electrode (SMDE), which are useful for their wide cathodic ranges and renewable surfaces. Fifty different samples of pickled cucumbers were purchased from the market. Of each sample, dry ashes were produced. Measurement was repeated three times and the acquired data was then analyzed. The mean levels of zinc and copper in the evaluated samples were significantly lower than the standard limits respectively presented by the EOS and Codex (P value<0.001) while the mean level of cadmium and lead was slightly higher than the standard limit established by Codex with no significant differences observed (P values=0.450 and 0.246, respectively).

Tahini is a regional dish prepared from sesame seeds and consumed as breakfast worldwide. It is a good source of zinc, copper, and group B vitamins. However, the product may be contaminated with toxic heavy metals. Therefore, our purpose was development of analytic method for simultaneous determination of zinc, copper, lead, and cadmium in Tahini.

 Our work was conducted on 37 brands of Tahini (n = 74). The samples were purchased from local market of Tehran (Iran). Concentration of heavy metals was measured by polarograph. Voltammetric analysis was carried out by using 746 VA trace analyzer by differential pulse anodic stripping Voltammeter at Hanging mercury dropping electrode.

 Concentration of Zn, Cd, Pb, and Cu was calculated as 3.79 ±2.43, 1.48 ±0.08, 0.015 ±0.01, and 0.012 ±0.007 µg/100 g, respectively. Amount of Pb and Cd was lower than acceptable limit approved by CODEX in all the samples, while concentration of Cu and Zn was within the standard range. According to our investigation, Tahini can be used as a valuable food to meet the nutritional needs without any toxic effect arisen from deleterious heavy metals in the consumers.

Tea is the most widely consumed and popular non-alcoholic beverage in the world. Reactive oxygen species may cause a wide range of damages to biological systems. The purpose of this study was to determine the total antioxidant capacity and total phenolic of different black tea samples in Iran. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. The total phenolic content was measured based on the Folin-Ciocalteu method. The results showed that all samples had substantial antioxidant activity and total phenolic. Iranian tea samples had significantly the lowest 0.98 ± 0.15, 0.75±0.17 µmolL-1 and Kenya tea samples had significantly the highest 2.67 ± 0.61, 2.10±0.65 µmolL-1 amount of total antioxidant capacity and total phenolic, respectively. A linear positive relationship was observed between the antioxidant activity and total phenolic content of the black tea samples. These findings suggest that black tea can be considered a natural source of antioxidant and total phenolic.

They are involved in free radicals by causing oxidative stress in chronic diseases such as cancer, atherosclerosis, and diabetes and also in the aging process. Antioxidants are the best way to fight free radicals. Plants are rich sources of natural antioxidants and total phenolic.                       

This study was designed to measure the amount of total phenol and antioxidant activity of malt beverages in Tehran market.                                                                                                         

In this study, 123 samples of non-alcoholic beer in Tehran market (domestic and imported) were prepared. Antioxidant activity was measured by FRAP (Ferric Reducing Ability of Plasma) method and total phenolic content was measured by Folin reagent and by spectrophotometer. The standard concentration of total phenolic compounds was measured using the gallic acid standard curve.                 

The highest content of total antioxidants and total phenols in sample No. 2 were 4.29 µg /ml and 5.80 µg /ml, respectively. The lowest content of total antioxidants and total phenol in sample No. 6 were 1.33 µg / ml and 1.19 µg/ml, respectively. There was a significant difference between the amount of total phenol and total antioxidant capacity in domestic and imported samples and had a higher antioxidant content of imported samples. Which was related to the malting process and the raw materials used. The total phenolic content of domestic malted drinks and imported malted drinks were in the range of 1.10-4.18 μM and 1.58-4.33 μM, respectively. But there was no significant difference between the two groups in terms of antioxidant content. It was observed that the content of total phenol and total antioxidants in classical malted drinks was higher than malted drinks with different flavors.                 

Discussion and Conclusion:

The results show that classic malted drinks are a potential source of antioxidants and total phenols.

Vinegar, as a traditional fermented product, plays a significant role in human health and nutrition. This product is produced in different types industrially or domestically. Under production, the vinegar may contain ethanol that its inclusion is banned in the foods by Islam and its content should be adapted to the legislations developed in Islamic countries. Therefore, at this study we measured ethanol concentration of vinegars distributed in Tehran (capital city of Iran).

Headspace-gas chromatograph equipped with flame ionization detector was developed for determination of ethanol. Acetonitrile and nitrogen were used as internal standard and carrier gas, respectively. For analysis, 140 samples (37 domestic and 103 industrial vinegars) were purchased from local market.

Our developed method could successfully determine the ethanol content at low concentration. In this regard, LOD, LOQ, and recovery were 0.0069% v/v, 0.021% v/v, and 100.14%, respectively. In 13 samples, the ethanol content was higher than 0.5% v/v that is the maximum limit determined by Iranian national standard. Out of 13 samples, 10 vinegars were domestically prepared. Evaluation of our results revealed that ethanol concentration in domestic vinegars was higher than industrial products. Therefore, domestic production of vinegars should be controlled and monitored strictly.

Breastmilk provides nutritional, immunological, psychological, and developmental benefits for infants. Zinc and copper are essential elements, being involved in many biological processes. Their insufficient intake by infants can detrimentally affect function of body. In comparison, lead and cadmium are harmful trace elements which accumulate in women before pregnancy, transfer to fetus through placenta in pregnancy and then to infant through breastmilk in lactating period. The aims of this study was to investigate effect of zinc, copper, lead, and cadmium in breastmilk on infants’ growth and their correlations with the mothers’ dietary intake.

Breastmilk samples and food intake information were collected from 160 lactating women in Tehran. Concentration of copper, zinc, lead and cadmium were determined by anodic stripping voltammetry conducted by microwave digestion.

According to the results, concentration of copper, zinc, lead and cadmium were 0.36 ±0.33 mg/l, 2.40 ±2.02 mg/l, 7.15 ±5.96 μg/l, and 1.07 ±1.14 μg/l, respectively. Concentration of zinc and copper in breastmilk were increased by consumption of dairy, vegetables, fruits, bread, and nuts. Infants’ height, weight and head circumstance at birthday were directly correlated with zinc concentration while reversed correlation was observed for copper, lead and cadmium in the samples. In conclusion, controlled dietary intake of women before pregnancy and after childbirth has significant impact on healthy status of the infants. Obviously, more attention should be paid on potential sources of lead intake in women of Tehran because of its high concentration in the samples.

Considering the importance of milk in our daily diet and the increased environmental pollutants, it is important to assess heavy metals in milk. This study seeks the idea of concentration of some heavy metals in packaging milks collected from 22 districts in Tehran. Moreover, the focuses on heavy metals are checked with the recommended permissible amounts. The samples are analyzed by pulsed ultrasonography and anodic pulse techniques. The polarography apparatus is used for this investigation. This device comprises of three workups of estimating, solubilizing, and clear qualities. Each time a cradle, test, and standard is included, these three stages finish. Each time including the above gauge, which is a similar bend underneath the chart, is plotted by the gadget. According to the program given to the device, the device repeats its work three times every 3 steps and adds buffer, sample, and standard. The ranges obtained from the mean Cd, Cu, Zn, and Pb correspondingly are in raw milk 0.099±0.116, 2.424±4.017, 4.990±6.244, 0.271±0.640 μg.ml-1, in packaging milk (pasteurized and sterilized) 0.049±0.037, 0.228±0.188, 0.999±0.873, 0.048±0.033 μg.ml-1 respectively. In almost all cases, concentrations of sub-metals allowed limitations and health concerns for milk and dairy consumption. The amount of all four heavy metals in raw milk was greater than that in pasteurized milk. This alteration was significant for Zinc, Lead, and Copper, but not significant for Cadmium.

The novel coronavirus (COVID-19) pandemic has threatened human health and economy across the world. In the absence of efficient medication for the virus, healthy diet can increase the body strength and alleviate symptoms of the viral infection. There are nutrients that may have beneficial effects against coronavirus. At this review, we discuss about the immune system modulation followed by intake of some nutrients found in halal foods that may be effective to attenuate the viral infections such as COVID-19. 

Results and conclusion:

The origin of COVID-19 (meat of bat eaten by Chinese) approves that recommendations of Islam on Halal foods, which emphasizes the health and hygiene, should be addressed throughout the world. Several studies revealed that diet could affect the immune system. Some nutrients are anti-inflammatory and change the tight junctions in tissues. The antiviral food components may be useful in alleviation of COVID‐19 infection. Therefore, keeping the micronutrients’ balance might enhance the host response against viral infections. There is a global consensus that nutritional deficiency should be treated to reduce infections and a healthy halal diet consisting of special components like α‐Lipoic acid, phytoestrogens, flavonoids, licorice root and black tea may be useful for improving the immune responses.

Various types of alcohol for severalapplications are available worldwide, of which, disinfection is one of the most important. In Muslim nations, consumption of alcoholic beverages is prohibited even at low quantities in accordance to halal status. Therefore, denatonium benzoate (commercially known as Bitrex) that has sharp bitterness is added to alcohol to avoid its edible usage. In this regard, at least 10 mg l-1 of denatonium benzoate is added to industrial alcohol according to Iranian Ministry of Health regulation. In our study, we examined the concentration of denatonium benzoate and also purity of alcohol samples collected from capital city of Iran (Tehran).

In total, 62 samples of alcohol were collected and analyzed by HPLC for Bitrex and alcoholmeter for purity. For HPLC, C18 column (150×4.6 mm, 5 µm) as stationary phase and phosphate buffer/acetonitrile solution containing sodium lauryl sulfate (50:50 v v-1) as mobile phase with flow rate of 1.2 ml min-1 were used.

The results revealed that some companies (41 samples out of 62) did not use denatonium benzoate in their products and used fruit essences instead to improve the taste and smell of alcohol. These results were against the force of Ministry of Health in mandatory addition of denatonium benzoate to prevent the samples’ further abuse. In addition, purity of most alcohols was not compatible to the information provided by the labels. We concluded that more restriction and supervision is required to prevent adulteration.

Tahini (sesame paste) is a kind of food obtained from sesame seeds. To our knowledge, this is the first study to measure total antioxidant activity and total phenolic compounds in tahini brands available in Iranian market.

In this study, 111 tahini samples were collected and purchased from the Iranian Market, including 37 commercial brands (three samples for per brand). The ferric reducing ability of plasma (FRAP) method was used to measure total antioxidant activity in each sample. Total phenol contents were measured by the Folin–Ciocalteau method in tahini brands.

Current study showed Mino-dates brand (119.93 µmol/ml ±0.159), Trang-Chocolate brand (56.30 µmol/ml ±0.056), Barsam-coffee (45.13µmol/ml±0.094), and Chocolate-barsam brand (53.23 µmol/ml ±0.112), respectively, have more total antioxidant activity than other brands (p< 0.001). Moreover, Mino-dates brand (2057.33 µmol/ml ±0.094), barsam-coffee (805.51 µmol/ml ±0.041), Chocolate-barsam brand (807.42 µmol/ml ±0.095), and Trang-Chocolate brand (685.75 µmol/ml ±0.086), respectively, have more total phenolic compounds than other brands (p< 0.001).

According to the results of this study, Tahini brands with higher polyphenol contents antioxidant capacity also had higher antioxidant capacity. It can be concluded that Tahini in the Iranian market is one of the most valuable foods in terms of antioxidant activity and total phenolic contents.

Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. The presence of biogenic amines in the foodstuff is harmful, if it enters in a large amount to blood. In sea-food products, due to lack of proper storage at appropriate temperatures (freezing), histamine may be formed and will remain in the product, since it is already dry and heat resistance. Hazard of histamine consumption and average amount of canned fish consumed worldwide makes histamine measurement in canned fish very important. In this study 56 samples from 22 different brands were assessed and Enzyme-Linked Immunosorbent Assay (ELISA) was used by spectro-photometry for histamine detection. Our study showed that histamine levels in canned fish available in Tehran market, though it is high (5.75±5.98 mg/100 g tuna), but is not in a hazardous state (p<0.01). Our research showed that lowest and highest histamine concentration were 2.14±0.17 and 21.69±0.11 mg/100 g of fish respectively. It also indicates that medium does not affect the histamine content. There were no significant differences in the samples of fish and tuna fish for histamine. The amount of histamine in the tuna was below the standard limit (<50 mg histamine/100 g). Further studies should be carried out to investigate the presence of histamine in various fish and other sea-food.

Eryngium caeruleum M.Bieb. (Syn. Eryngium caucasicum Trautv.)belongs to Apiaceae family. It is found abundantly in northern provinces of Iran as an edible plant. Hundreds of years ago, Eryngium genus was known as a medicinal herb in Persian medicine books which was named “Qaracaane” and the plant’s roots were used in traditional medicine. The aim of this study was to evaluate the nutritional parameters in roots, spring and autumn leaves of E. caucasicum for the first time.

The parameters including proximate composition (protein, carbohydrate, fat, fiber, ash, moisture and calorie) were measured by the standard methods of the AOAC, mineral contents (iron, zinc, copper and manganese) were measured by atomic absorption and amino acid contents was measured by RP-HPLC.

Regarding the results, it was found that the autumn leaves showed the highest amount of fiber, protein, moisture, zinc, copper and manganese. Also, spring leaves contained the highest levels of calorie, while the roots showed much more ash, carbohydrate and iron content. In terms of amino acids contents, threonine was the dominant among the rest of essential amino acids in all investigated parts of E. caeruleum. The results showed that both the aerial parts and the roots of Eryngium caeruleum could be good sources of nutritional ingredients.

According to the obtained results it can be concluded that E. caeruleum has the capacity for prospective production of new natural medicinal supplements in order to improve body health and prevent or treat diseases.

Henna belongs to the genus Lawsonia from the Lythraceae family. This shrub plant is about 2 meters high which is often planted in order to use its leaves, but other parts of the plant such as skin and seeds also have therapeutic effects. Henna grows in Iran, Pakistan, India, and South Asia as well as tropical and subtropical areas of East Africa. The distribution of henna in Iran includes Hormozgan, Khuzestan, Kerman and Sistan Baluchestan. The aim of this study was to investigate the therapeutic effects of henna in Persian medicine texts and to gathering data about the new evidences for the effects of henna.

It was a review study based on a library search in the main sources of Persian medicine in Iran. Also, various databases such as Google Scholar, PubMed, and Science Direct were searched for new findings.

Henna (Lawsonia innermis L.) is widely used in Persian medicine to treat many diseases including skin and hair disorders, headaches, and wound healing. Henna leaves powder is used in dyeing of hair, beard, and nails. Henna, in terms of phytochemistry, includes compounds such as quinones, carbohydrates, proteins, flavonoids, tannins and phenolic compounds, alkaloids, coumarins, and fatty acids. The most important features of henna plant are analgesic, hypoglycemic, hepatoprotective, anti-inflammatory, antimicrobial, antimicrobial, antifungal, antiviral, immune stimulant, antioxidant, and anti-cancer properties.

Comparing and adapting traditional findings and current studies suggests that there is a very close match between Persian medicine and conventional medicine sources. Hence, considering new practical findings of the henna and a closer look at the sources of Persian medicine especially ancient manuscripts may lead to discover novel effective pharmaceutical products.

Free radicals and active oxygen species are toxic as they oxidize biomolecules leading to cell death and tissue injury. Lipid oxidation is also a major cause of spoilage in foods. In this survey, antioxidant activity and total phenolic content in milk samples were aimed to investigate. Pasteurized and bulk milk samples were collected from market in Tehran. The total phenolic content was determined based on the Folin-Ciocalteu method. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. Data were analyzed by SPSS. Brand 9 packed milk had the highest amount of antioxidant power and total phenolic content; 3.820±0.104 μm and 9.001±0.598 μm respectively. Brand 5 packed milk had the lowest amount of antioxidant power and total phenolic; 0.498±0.002 μm and 0.708±0.135 μm respectively. In bulk samples collected from different regions, region 9 had the highest amount of antioxidant capacity and total phenolic content; 8.611±0.002 μm and 8.200±0.760 μm respectively, while the samples from region 22 had the lowest amount of antioxidant capacity and total phenolic content of about 0.218±0.021 μm and 0.395±0.005 μm respectively. Based on the findings, there were significant amounts of antioxidant and total phenolic elements in both types of milk; however, some variations between results were measured. In bulk milk samples, antioxidant activity was higher than branded samples, whereas the total phenolic amounts were less than the branded ones. In the flavored milk samples, the antioxidant activity was higher than unflavored milk samples; however, the total phenolic amounts were lower than in unflavored samples.

Non-alcoholic malt beverages are nutritional soft drinks and suitable to replace with alcoholic drinks due to increased public concern about harms associated with synthetic sugars and alcohol. Malt beverages are rich sources for minerals such as zinc and copper, two essential minerals for normal human body functions. However, malt beverages may contain high levels of heavy metals, including lead and cadmium. Anodic Stripping Voltammetry was used to determine concentrations of these elements in non-alcoholic malt. Non-alcoholic malt beverages of 119 bottles representing 13 different brands in 11 different flavors were purchased from the market in Tehran. The mean concentration of zinc, copper, lead and cadmium were 1.34±1.00, 0.51±0.05, 0.04±0.02 and 0.05±0.03 mg/100 ml respectively. The results indicated that zinc and copper concentrations found in the malt beverages were too low to promote the beverages as sources of zinc and copper. Levels of lead and cadmium were below acceptable daily intake (ADI) established by the US Food and Drug Administration, which may alleviate concerns regarding heavy metal intake and malt beverages. The result of this study showed that malt beverages might be enriched with zinc and copper to be considered important sources for the minerals. Additionally, it can also be concluded that despite the differences between flavors and brands were not meaningful, but the bigger sample size may definite that brand 3 has the most micronutrients and the classic or plain flavored beverage has the least amount of Cd and Pb.

Background and Widespread use of plant pesticides in agriculture resulted in increasing concerns about pesticide hazards. In this research, the residual levels of pesticides in melons were evaluated by gas chromatography-mass spectrometry (GC-MS).
In this study, 75 samples of melons in Tehran market were used for simultaneous analysis of a variety of common pesticides in melons by GC/MS in two modes of scanning and SIM (Selected Ion Monitoring).
Among the samples, 8% were found with different types of residual pesticides, including pirimicarb (0.007 μg/g), dimethoate (0.03 μg/g), metalaxyl (0.015 μg/g), Alpha-endosulfan (0.012 μg/g), and permethrin (0.008 μg/g). All contaminations were less than the limits set by the Codex and the United States of America (P The standard limitations of pesticides in melons are not yet recommended in Iran, so, current findings could be used by authorities in determining these residual limits.

“VARD” formula consisting of Rosa damascena Mill. (Rosaceae) petal, and rhizomes of Glycyrrhiza glabra L. (Papilionaceae) and Nardostachys jatamansi DC. (Valerianaceae), has been proposed for gastric ulcer in Iranian traditional medicine. We investigated the antiulcer activity of each plant separately and in combination. The biochemical and molecular function of extracts was also evaluated. Each plant hydroalcoholic extract was standardized via determination of total phenolic and flavonoid, also phenolic compounds determination and specially glycyrrhizic acid in G. glabra by using HPLC. Rats received orally extracts of the plants (20, 40, and 80 mg/kg) and “VARD” (45 mg/kg) 1 h before ethanol administration. Two hours after receiving ethanol, animals were sacrificed; the stomach was removed for macroscopic and microscopic assessment. Also heme-oxygenase-1, glutathione, and catalase were measured in the gastric tissue of the rats pretreated by “VARD” and dose of 20 mg/kg of extracts. Among three extracts, R. damascena and G. glabra contained more total phenolic and flavonoid content respectively. Gallic acid was prominent compound in R. damascena. The extracts of R. damascena, G. glabra, and N. jatamansi significantly decreased ulcer index. ED50 values were 8.2, 31.86 and 25.08 mg/kg respectively. “VARD” significantly decreased ulcer index compared to 20 mg/kg of G. glabra (p

Myrtus communis L. is a medicinal herb that widely used in Iranian traditional medicine. Myrtle leaves extracts have been studied and a variety of products made from myrtle leaves in Iran and other countries, but only recently, the berries have been the object of scientific interest. In this study, we prepared herbal syrup from myrtle berries aqueous extract and standardized based on total phenols (Folin-Ciocalteu method) and gallic acid (Rhodanine assay) content. Stability tests including phytochemical assay and microbial limit tests were conducted during 3 months of the storage period and pH and viscosity variation of the product were recorded. pH and viscosity of syrup have not been significant changes during 3 months of storage. Evaluation of polyphenol and free gallic acid in myrtle berries syrup was investigated showing that myrtle syrup is microbially and phytochemically stable in the initial 3 months of the storage period.

Pectin is a complex polysaccharide consisting mainly of esterified D-galacturonic acid residues in an alpha-(1-4) chain. The acid groups along the chain are largely esterifed with methoxy groups in the natural product. It has broad applications in both food and pharmaceutical industries where it acts as gelling and thickening agent. The present study was designed to determine the galacturonic acid content and degree of pectin esterification. In the current study Record cultivar of sunflower grown in Varamin region of Iran was selected for pectin extraction. The residue was dried in a drying chamber and stored at 4°C before use. The pectin was extracted by using 0.75% sodium hexameta phosphate at the pH of 3, 4 and 5 with the temperature of 75, 85 and 95°C for 20 and 40 minutes and the optimum conditions for the extraction of pectin, galacturonic acid content and the degree of esterification was studied. The highest yield was obtained at the pH of 5 and temperature of 95°C for 20 min. Galacturonic acid content or degree of purity related to the pectin was from 66.5% to 86%. Degree of esterification of extracted pectin was from 21% to 33% that clearly indicates the low methoxyl nature of the pectin. However, there were significant differences (p<0.05) between mentioned extraction condition factors, that is an important criterion for the quality of the pectin and the degree of esterification. It seems that the pectin extracted from sunflowers head show a high potential for commercial food applications.

Resistance of Candida species to antifungal agents has potentially serious implications for management of infections. Candida species are now the fourth most common organisms isolated from hospitalized patients. Prevention and control of these infections will require new antimicrobial agents. Plant-derived antifungal agents have always been a source of novel therapeutics.. The aim of this study was to investigate the antifungal effect of pomegranate peel and pulp extracts against Candida species.. Pomegranate pulp and peel were dried and powdered separately. The dried powders were extracted using a soxhlet extractor. The antifungal effect of pomegranate peel and pulp extracts were determined in vitro by using the minimum inhibitory concentration (MIC) against five standard species, including Candida albicans (ATCC 10231), Candida parapsilosis (ATCC 22019), Candida tropicalis (ATCC 750), Candida glabrata (PTCC 5297) and Candida krusei (PTCC 5295).. Maximum inhibitions were attributed to peel extract of the pomegranate cultivar against Candida species. The greatest antifungal inhibition among the eight different cultivars was observed for sour malas, sour white peel and sour summer extracts respectively, against the five Candida strains. The antifungal activity of pulp extracts against Candida species was somewhat negative.. Our work suggested that pomegranate (Punica granatum L.) peel has potential antifungal activity against Candidiasis, and it is an attractive option for the development of new management strategies for candidiasis..

Some physicochemical parameters of honey have been introduced by the International Honey Commission to evaluate its quality and origin but processes such as heating and filtering can affect these parameters. In traditional Iranian medicine, deslagging process involves boiling honey in an equal volume of water and removing the slag formed during process. The aim of this study was to determine the effects of deslagging process on parameters of color intensity, diastase evaluation, electrical conductivity, pH, free acidity, refractive index, hydroxy methyl furfural (HMF), proline and water contents according to the International Honey Committee (IHC) standards. The results showed that deslagged honey was significantly different from control honey in terms of color intensity, pH, diastase number, HMF and proline content. It can be concluded that the new standards are needed to regulate deslagged honey.